| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Low fat |
9 |
Servings |
INGREDIENTS
| 1 |
sm |
Pumpkin; seeded, unpeeled |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Cumin Seed |
| 1 |
|
Cardamon |
| 1/2 |
ts |
Cumin Powder |
| 1/2 |
ts |
Coriander; ground |
| 1/4 |
ts |
Ginger; ground |
| 1/4 |
ts |
Chili Powder |
| 1 |
ts |
Garlic; minced, heaping |
| 2 |
c |
Onion; chopped |
| 1 |
c |
Cauliflower Flowerets |
| 1/2 |
c |
Carrot; sliced |
| 11 |
oz |
Corn; can,undrained |
|
|
Salt And Pepper; to taste |
| 1/2 |
ts |
Tumeric |
INSTRUCTIONS
Put oil in large pot or kettle. Heat til quite warm. Add cardamon, and
cumin seeds. Cook until seeds crackle. Add Onions, garlic and powders.
Saute until onions are browned. Add cut up pumpkin and water til not quite
covered. Cover and simmer until pumpkin is tender. Mash or puree. Return to
pot and add your choice of vegetables. Cook until desired tenderness. You
can add powered broth if desired. You can also add greens and can
substitute acorn or butternut squash.
Recipe By : Rachel Hopkins/Reeda Roemer
Posted to MC-Recipe Digest V1 #224
Date: Wed, 25 Sep 1996 18:41:40 -0600
From: "Reeda@interalm.com" <Reeda@spieg.interealm.com>
A Message from our Provider:
“Nothing ruins the truth like stretching it.”